Christmas Upside-Down Cake #Christmas#Cake

Taste of the fruit cake with the caramel/butter team goodness upside-down cake in this delicious konpeksi. The combination of fairy tale for the holiday season, this makes a very tasty breakfast, snack or dessert, depending on your mood.

MATERIALS

TOPPING

1/2 cup unsalted butter
1 cup brown sugar
2 tablespoons light corn syrup
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 tsp ground ginger

CAKE

1 box yellow cake mix of your Favorites, prepared; Yellow cake recipe or two your favorite layers, prepared
3 cups fruit cake fruit (dried/candied fruit or your favorite)
1/2 cup chopped nuts, optional

INSTRUCTIONS

Preheat the oven to 350 ° f. Grease and line two 9 "round baking dish with parchment. Set aside.
In a medium saucepan, combine butter, sugar, corn syrup, and spices. Cook slowly over low heat until the butter melts and the mixture is smooth, You don't feel the grit of sugar at the bottom of the pan.
Divide mixture between two warm pot. Tilt the wok to spread on the bottom of each layer even topping.
Stir in 3 cups of dry and/or candied fruit of your choice. Raisins, dried cranberries, candied cherries, pineapple, dried and dried cherries are all good choices. Divide fruit evenly between two pans, splashing generous over the topping. If desired, add a 1/4 cup chopped peanuts to shift each, too. Mixed fruit cake fruit of our favorite perfect for this recipe.
For the cake batter between the two prepared pans. Bake the cake for 25-35 minutes, or until they are golden brown and beginning to pull from sides of pan.
Remove the cake from the oven, let it sit for 3 minutes, then place it on the serving plate on top. Wait 30 seconds, and then pull the pan. Peel off the skin if necessary, scrape any fruit or nut back onto the cake.
Serve warm or at room temperature with a dollop of cream or a scoop of vanilla ice cream. Frozen cake very well. Melt, then Reheat in a 300 ° F oven for 10-15 minutes before serving, to refresh.
Yield: two 9 's "round cakes.